Ah, baked potato soup—a creamy, comforting classic that’s perfect for chilly days. Here’s a step-by-step recipe for a hearty, flavorful version:
Ingredients (serves 4–6)
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4 medium russet potatoes (about 2 lbs), washed and scrubbed
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4 slices bacon, chopped (optional, for smoky flavor)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 cup milk (or half-and-half for creamier soup)
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1/2 cup shredded cheddar cheese (optional)
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1/4 cup sour cream or cream cheese
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2 tbsp butter
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Salt and pepper to taste
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Optional toppings: chopped green onions, extra cheese, crumbled bacon, chives
Instructions
1. Bake the potatoes
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Preheat oven to 400°F (200°C).
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Pierce potatoes with a fork and bake directly on the oven rack for 45–60 minutes, until tender.
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Remove and let cool slightly.
2. Cook the bacon (if using)
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In a large pot or Dutch oven, cook chopped bacon until crispy.
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Remove bacon and set aside, leaving a little fat in the pot.
3. Sauté aromatics
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Add butter to the pot (if needed) and sauté onion until translucent, about 5 minutes.
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Add garlic and cook 30 seconds until fragrant.
4. Prepare the potatoes
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Peel the baked potatoes and mash coarsely, leaving some chunks for texture.
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Add the potatoes to the pot with onions and garlic.
5. Add liquids
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Pour in broth and bring to a simmer.
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Add milk (or half-and-half) and stir to combine.
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Cook 5–10 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
6. Finish the soup
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Stir in sour cream or cream cheese until smooth.
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Add cheddar cheese, if using, and stir until melted.
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Season with salt and pepper to taste.
7. Serve
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Ladle soup into bowls and top with crispy bacon, extra cheese, green onions, or chives.
💡 Tips:
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For a smoother soup, use an immersion blender to partially puree the mixture—leaving some chunks for texture.
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Russet potatoes work best because they’re starchy and give a creamy texture.
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Leftovers taste even better the next day after flavors meld.
If you want, I can also give you a faster stovetop version that skips baking the potatoes but still gives a rich, creamy flavor. Do you want that version?
